Roberta’s Agilo E Olio With Broccoli Rabe

Yield: 6 servings
Calories: 378
Theme: Dinner
Rating:  This recipe has not been rated

Spaghetti Aglio E Olio translates to spaghetti with garlic and oil. This Italian pasta dish comes from Napoli and is rich in flavor and herbs. 


  • 1 lb spaghetti
  • salt and pepper, to taste
  • 1/4 cup extra-virgin olive oil
  • 6 cloves garlic, sliced fine
  • 1 tsp crushed red pepper chili flakes
  • 1/3 cup parsley, minced
  • 1 cup Parmesan cheese
  • 1/4 cup toasted pine nuts
  • 1 bunch broccoli rabe, rinsed and chopped
  • 1/2 cup pasta water, reserved from cooking water


For pasta bring water to a boil and follow package instructions and make sure to salt water. Also make sure pasta is al dente.
Heat a large sauté pan or skillet on medium heat. Add olive oil, garlic and crushed red pepper flakes cook for about 1-2 minutes. Don't over cook garlic (this will leave garlic with a bitter taste). 
Next add broccoli rabe and toss together cooking for about 5 minutes until wilted. Next add cooked pasta and pasta water, toss everything together.  
Top with Parmesan cheese, pine nuts and parsley.


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